BAILEYS COOKIES AND CREAM PARFAITS - HOMEMADE HOOPLAH
These Baileys cookies and cream parfaits are a decadent dessert packed with layers of thick chocolate cream, boozy Baileys cream, and crumbled Oreo cookies.
Provided by Chrisy
Categories Dessert
Total Time 20 minutes
Prep Time 20 minutes
Yield 3
Number Of Ingredients 6
Steps:
- Using a food processor (or Ziploc bag + rolling pin or meat tenderizer), crush the Oreo cookies into crumbles, then set aside.
- Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
- Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
- Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
- To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
- Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.
Nutrition Facts : Calories 1197 kcal, CarbohydrateContent 85 g, ProteinContent 11 g, FatContent 90 g, SaturatedFatContent 52 g, CholesterolContent 224 mg, SodiumContent 358 mg, FiberContent 5 g, SugarContent 56 g, ServingSize 1 parfait, TransFatContent 1 g, UnsaturatedFatContent 32 g
HOMEMADE ALFREDO SAUCE RECIPE: HOW TO MAKE IT
When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 740 calories, FatContent 51g fat (31g saturated fat), CholesterolContent 141mg cholesterol, SodiumContent 692mg sodium, CarbohydrateContent 52g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 23g protein.
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